Separation method of fat and lean using acidic fluid with nanobubbles

ABSTRACT

Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

SUMMARY

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial such that the fat is rigidly frozen and is friable but leanmeat and remains flexible; reducing the lean meat-containing materialinto particles, wherein the particles include particles that have amajority of lean meat and generally smaller particles that have amajority of fat; combining the particles with a fluid, wherein the fluidincludes nanobubbles, and the fluid includes water and one or moremicrobiocidal agents selected from hypochlorous acid, hydrochloric acid,bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; generating thenanobubbles in a tower having semispherical baffles arranged along alength of the tower; and collecting particles that float in the fluid orcollecting particles that sink in the fluid. In an embodiment, themethod further comprises transferring a majority of the fluid with theparticles that were not collected and separating the majority of thefluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial so as to rigidly freeze the fat while the lean meat remainsflexible; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and particles that have a majority of fat; generating gasnanobubbles in a fluid by passing the fluid through a tower havingsemispherical baffles arranged along a length of the tower; combiningthe particles with the fluid containing the gas nanobubbles; andcollecting particles that float in the fluid or collecting particlesthat sink in the fluid. In an embodiment, the method further comprisestransferring a majority of the fluid with the particles that were notcollected and separating the majority of the fluid.

In an embodiment, a method for separating fat particles from leanparticles, comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the diced beefpieces, wherein the fat is reduced to a first temperature at which thefat is rigid and friable while simultaneously achieving a secondcondition for the lean at which the lean is less rigid and substantiallyflexible; crushing the beef pieces to liberate the fat into smallseparated particles without substantially fracturing lean and creatingfat particles and lean particles; generating gas nanobubbles in a fluidby passing the fluid through a tower having semispherical bafflesarranged along a length of the tower; combining the fat particles andthe lean particles with the fluid containing gas nanobubbles to providea mixture; and collecting particles that float in the fluid orcollecting particles that sink in the fluid. In an embodiment, themethod further comprises transferring a majority of the fluid with theparticles that were not collected and separating the majority of thefluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material, comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; such that thefat is rigidly frozen and is friable, but lean meat is not frozenrigidly and remains substantially flexible when transferred betweencrushing rollers; reducing the lean meat-containing material intoparticles, wherein the particles include particles that have a majorityof lean meat and particles that have a majority of fat; combining theparticles with a fluid, wherein the fluid includes water and one or moremicrobiocidal agents selected from hypochlorous acid, hydrochloric acid,bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; transferring the fluidand particles through an elongated vessel aligned horizontally;collecting particles that float in the fluid from the top of the vessel;continuing to transfer a majority of the fluid with the particles thatwere not collected; and separating the majority of the fluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial such that the fat becomes rigidly frozen while the lean meatremains flexible and does not shatter when subjected to a crushingforce; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and particles that have a majority of fat; combining the particleswith a fluid; transferring the fluid and particles through an elongatedvessel aligned horizontally; collecting particles that float in thefluid from the top of the vessel; continuing to transfer a majority ofthe fluid with the particles that were not collected; and separating themajority of the fluid.

In an embodiment, a method for separating fat particles from leanparticles comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the beef pieces,wherein the fat is reduced to a first temperature at which the fat isfriable while simultaneously achieving a second temperature for the leanat which the lean is flexible; crushing the beef pieces to liberate thefat without fracturing lean and creating fat particles and leanparticles; combining the fat particles and the lean particles with afluid to provide a mixture; transferring the mixture through anelongated vessel aligned horizontally; collecting particles that floatin the fluid from the top of the vessel; continuing to transfer amajority of the fluid with the particles that were not collected; andseparating the majority of the fluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; while the fatis rigidly frozen, is friable, and fractures when subjected to acrushing force, but lean meat remains flexible and is not substantiallysize reduced when subjected to the same crushing force as the fat;reducing the lean meat-containing material into particles, wherein theparticles include particles that have a majority of lean meat andsmaller particles that have a majority of fat; combining the particleswith a fluid in a vortex vessel, wherein the fluid includes water andone or more microbiocidal agents selected from hypochlorous acid,hydrochloric acid, bromine, fluorine, halogen, chlorine, sulphuric acid,lactic acid, citric acid, acetic acid, ozone, carbonic acid, carbondioxide, chlorine, chlorine dioxide, acidified sodium chlorite, achlorine compound, a chlorine compound and water, an aqueous alkalinesolution of sodium hydroxide or calcium hydroxide or any other suitablealkaline solution or acid, or water with carbon dioxide; discharging thefluid and particles from the vortex vessel into a conduit, wherein theconduit is connected to an outlet of the vortex vessel; controlling alevel of fluid in the conduit to prevent the introduction of air;transferring the fluid and particles through an elongated separationvessel aligned horizontally which may have slightly upward path so thatany air in the elongated separation vessel will move in a direction awayfrom the vortex; and collecting particles that float in the fluid fromthe top of the separation vessel or collecting particles that sink inthe fluid from the bottom of the separation vessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while such that the fat becomes rigid and the lean meat isflexible; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and smaller particles that have a majority of fat; combining theparticles with a fluid in a vortex vessel; discharging the fluid andparticles from the vortex vessel into a conduit, wherein the conduit isconnected to an outlet of the vortex vessel; controlling a level offluid in the conduit to prevent the introduction of air; transferringthe fluid and particles through an elongated separation vessel alignedhorizontally; and collecting particles that float in the fluid from thetop of the separation vessel or collecting particles that sink in thefluid from the bottom of the separation vessel.

In an embodiment, a method for separating fat particles from leanparticles comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the diced beefpieces, wherein the fat is reduced to a first temperature at which thefat is friable while simultaneously achieving a second temperature forthe lean at which the lean is flexible; crushing the beef pieces toliberate the fat without fracturing lean and creating fat particles andlean particles; combining the fat particles and the lean particles witha fluid in a vortex vessel to provide a mixture; discharging the mixturefrom the vortex vessel into a conduit, wherein the conduit is connectedto an outlet of the vortex vessel; controlling the level of fluid in theconduit to prevent the introduction of air; transferring the fluid andparticles through an elongated separation vessel aligned horizontally;and collecting particles that float in the fluid from the top of theseparation vessel or collecting particles that sink in the fluid fromthe bottom of the separation vessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; while the fatis rigidly frozen and is friable but lean meat remains flexible;crushing the chilled lean meat-containing material between a first andsecond roller to produce particles that have a majority of lean meat andparticles that have a majority of fat, wherein the first and secondrollers have teeth on a periphery, wherein the teeth have a repeatingcurving wave pattern; combining the particles with a fluid, wherein thefluid includes water and one or more microbiocidal agents selected fromhypochlorous acid, hydrochloric acid, bromine, fluorine, halogen,chlorine, sulphuric acid, lactic acid, citric acid, acetic acid, ozone,carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidifiedsodium chlorite, a chlorine compound, a chlorine compound and water, anaqueous alkaline solution of sodium hydroxide or calcium hydroxide orany other suitable alkaline solution or acid, or water with carbondioxide; transferring the fluid and particles through an elongatedseparation vessel aligned horizontally; and collecting particles thatfloat in the fluid from the top of the separation vessel or collectingparticles that sink in the fluid from the bottom of the separationvessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while such that the fat becomes rigid and friable but the leanmeat remains flexible; crushing the chilled lean meat-containingmaterial between a first and second roller to produce particles thathave a maj ority of lean meat and particles that have a majority of fat,wherein the lean particles are larger than the fat particles and thefirst and second rollers have teeth on a periphery, wherein the teethhave a repeating curving wave pattern; combining the particles with afluid; transferring the fluid and particles through an elongatedseparation vessel aligned horizontally; and collecting particles thatfloat in the fluid from the top of the separation vessel or collectingparticles that sink in the fluid from the bottom of the separationvessel.

In an embodiment, a method for separating fat particles from leanparticles comprises providing beef pieces, wherein the beef piecescomprise fat and lean and are size reduced; lowering the temperature ofthe beef pieces, wherein the fat is reduced to a first temperature atwhich the fat is friable while simultaneously achieving a secondtemperature for the lean at which the lean is flexible; crushing thechilled beef pieces between a first and second roller to liberate thefat without fracturing lean and creating fat particles and leanparticles, wherein the first and second rollers have teeth on aperiphery, wherein the teeth have a repeating curving wave pattern;combining the fat particles and the lean particles with a fluid toprovide a mixture; transferring the mixture through an elongatedseparation vessel aligned horizontally; and collecting particles thatfloat in the fluid from the top of the separation vessel or collectingparticles that sink in the fluid from the bottom of the separationvessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; while the fatis rigidly frozen and is friable but lean meat is not frozen rigidly andremains flexible; reducing the chilled lean meat-containing materialinto particles that have a majority of lean meat and particles that havea majority of fat; preparing a make-up fluid comprising water byadjusting pH from 4.0 to 5.5, by mixing the fluid with a measuredquantity of carbon dioxide gas, then transferring the fluid through aconduit within which cavitation is provided to create nanobubbles in thefluid, and adding chlorine to a level of 3 ppm to 50 ppm; combining theparticles with the fluid, wherein the fluid includes water and one ormore microbiocidal agents selected from hypochlorous acid, hydrochloricacid, bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; transferring the fluidand particles through an elongated separation vessel alignedhorizontally; and collecting particles that float in the fluid from thetop of the separation vessel or collecting particles that sink in thefluid from the bottom of the separation vessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial so that the fat becomes rigid and friable while the lean meatis flexible; reducing the chilled lean meat-containing material intoparticles that have a majority of lean meat and particles that have amajority of fat; preparing a make-up fluid comprising water by adjustingpH from 4.0 to 5.5, adding nanobubbles, and adding chlorine to a levelof 3 ppm to 50 ppm; combining the particles with the fluid; transferringthe fluid and particles through an elongated separation vessel alignedhorizontally; and collecting particles that float in the fluid from thetop of the separation vessel or collecting particles that sink in thefluid from the bottom of the separation vessel.

In an embodiment, a method for separating fat particles from leanparticles comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the diced beefpieces, wherein the fat is reduced to a first temperature at which thefat is friable while simultaneously achieving a second temperature forthe lean at which the lean is flexible; crushing the chilled beef piecesto liberate the fat without fracturing lean and creating smaller fatparticles and lean particles that are larger than the fat particles;preparing a make-up fluid comprising water by adjusting pH from 4.0 to5.5, creating nanobubbles in the fluid, and adding chlorine to a levelof 3 ppm to 50 ppm; combining the fat particles and the lean particleswith the fluid to provide a mixture; transferring the mixture through anelongated separation vessel aligned horizontally; and collectingparticles that float in the fluid from the top of the separation vesselor collecting particles that sink in the fluid from the bottom of theseparation vessel.

In an embodiment, a method for reducing pathogen populations such as E.Coli 0157:H7 that may be present on the surface of meat pieces comprisesproviding meat pieces comprising lean meat and fat; chilling the meatpieces; preparing a make-up fluid comprising water by adjusting pH from4.0 to 5.5, by mixing the fluid with a measured quantity of carbondioxide gas then transferring the fluid through a sealed, modifiedconduit at such a rate and pressure causing cavitation to createnanobubbles in the fluid, and adding chlorine to a level of 3 ppm to 50ppm; immersing the meat pieces in the make-up fluid with gentleagitation to ensure all meat piece surfaces are exposed to the fluid,wherein the make-up fluid includes water and one or more microbiocidalagents selected from hypochlorous acid, hydrochloric acid, bromine,fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid,acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorinedioxide, acidified sodium chlorite, a chlorine compound, a chlorinecompound and water, an aqueous alkaline solution of sodium hydroxide orcalcium hydroxide or any other suitable alkaline solution or acid, orwater with carbon dioxide; removing the meat pieces from the make-upfluid in a manner that results in no more than 0.5% added water to themeat pieces.

In an embodiment, a method for reducing pathogen populations such as E.Coli 0157:H7; other STEC’s (Shiga toxin-producing E. Coli) andsalmonella that may be present on the surface of beef carcassesfollowing animal slaughter, prior to chilling and carcass disassembly;the method comprising providing freshly slaughtered beef carcassessuspended from a meat rail; providing a cabinet arranged to open andenclose around a suspended beef carcass; providing a series of fluidjets arranged around the inner walls of the cabinet and pointing inward;preparing a make-up fluid comprising water by adjusting pH from 4.0 to5.5, by mixing the fluid with a measured quantity of carbon dioxide gasthen transferring the fluid through a sealed, modified conduit at such arate and pressure to cause cavitation and thereby generate nanobubblesin the fluid, and adding chlorine to a level of 3 ppm to 50 ppm;enclosing each carcass in the cabinet while still suspended from a meatrail; processing the carcass by transferring the make-up fluid underelevated pressure through the jets arranged inside the cabinet to directthe pressurized fluid onto the surface of the carcass, wherein thepressure of the fluid is sufficient to remove fecal matter,micro-organisms and all undesirable matter from the carcass surface,wherein the make-up fluid includes water and one or more microbiocidalagents selected from hypochlorous acid, hydrochloric acid, bromine,fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid,acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorinedioxide, acidified sodium chlorite, a chlorine compound, a chlorinecompound and water, an aqueous alkaline solution of sodium hydroxide orcalcium hydroxide or any other suitable alkaline solution or acid, orwater with carbon dioxide; following thorough processing within thecabinet, opening the cabinet to allow removal of the carcass andtransfer of the carcass to a chiller; disposing of the fluid oralternatively collecting the fluid after use then recycling thereclaimed fluid after removing all solids and pasteurizing the fluid byfirstly elevating the fluid temperature to greater than 160° F. followedby chilling the fluid to a temperature below 160° F. prior to reuse inthe make-up fluid or pressurizing the fluid to a pressure greater than80,000 psi.

DESCRIPTION OF THE DRAWINGS

The foregoing aspects and many of the attendant advantages of thisinvention will become more readily appreciated as the same become betterunderstood by reference to the following detailed description, whentaken in conjunction with the accompanying drawings, wherein:

FIG. 1 is a diagrammatical illustration of a chilled beef rapidseparation system;

FIG. 2 is a diagrammatical illustration of centrifuge;

FIG. 3 is a diagrammatical illustration of settling vessel;

FIG. 4 is a flow diagram of a method for separating lean from fat;

FIG. 5 is a diagrammatical illustration of vessel for creatingnanobubbles;

FIG. 6 is a diagrammatical illustration of a cross-section of the vesselof FIG. 5 ;

FIG. 7 is a diagrammatical illustration of a separation manifold andsystem;

FIG. 8 is a diagrammatical illustration of a fat crusher;

FIG. 9 is a diagrammatical illustration of the surfaces of the fatcrusher of FIG. 8 ;

FIG. 10 is a flow diagram of a method and system for separating leanfrom fat;

FIG. 11 is a diagrammatical illustration of a volute of a sinusoidalpump;

FIG. 12 is a diagrammatical illustration of a gravity flow screenseparator; and

FIG. 13 is a diagrammatical illustration of a cabinet for rinsingcarcasses.

DETAILED DESCRIPTION

Referring now to FIG. 1 a diagrammatic representation in a crosssectional format is shown of a system known as a Chilled Beef RapidSeparation System (CBRSS) which is arranged to enable the separation ofbeef components comprising lean beef, connective tissue and beef fat.

A cryogenic freezing tunnel 4 is arranged to reduce the temperature of acontinuous stream of size-reduced beef particles 3 having a size of notmore than about 1 inch across. The particles 3 contain both lean beefand beef fat in varying proportions. The particles 3 are cut from largerpieces of beef, such as primals, or can be the leftovers or trimmingsafter the harvesting the primal cuts of beef. The particles 3 aretransferred in the direction shown by arrow 2 through space 6 on aconveyor 8 having a controlled speed. Preferably, liquid nitrogen can beprovided within space 6 so as to make direct contact with the beefparticles 3 in such a manner so as to consistently reduce thetemperature of the beef particles 3 to a controlled value.

The speed of conveyor 8 and the quantity of liquid nitrogen providedinto space 6 is controlled such that the finished temperature of thebeef particles is as follows. After transfer through thetemperature-reducing cryogenic tunnel 4, the temperature of lean beef isabout 10° F. to26° F. and is significantly higher than the temperatureof the beef fat which is about -5° F. to 2° F. The difference intemperature is believe to arise from the differences in the heattransfer coefficient between the two materials. In this way, the beeffat will crumble while the lean remains flexible when subjected to acrushing force. In some embodiments of the cooling step, freezing of thelean completely is avoided, and the fat is preferentially, rigidlyfrozen and is friable, but lean meat is not frozen rigidly and remainsflexible. In some embodiments of the cooling step, the leanmeat-containing material is chilled while avoiding freezing the core orcenter of the lean meat component; while the surface of the lean meat isnon-frozen. In some embodiments of the cooling step, the temperature ofthe diced beef pieces is lowered to a first reduced temperature for thefat at which the fat is friable while simultaneously achieving a secondreduced temperature for the lean at which the lean is not frozen solidthereby remaining partly flexible.

The stream of beef particles 3 drops in the form of a “waterfall” in thedirection shown by arrow 10 vertically downward and directly into a gap9 arranged between two steel rollers 22 and 20. Steel cylindricalrollers 22 and 20 are arranged parallel and at the same level having acommon centerline 19 and rotating in opposing directions shown by arrows16 and 18. Roller 20 rotates counterclockwise in the figure, and roller22 rotates clockwise in the figure. The surface speed of the rollers 22and 20 is greater than the velocity of the particles which are gatheringspeed as they fall downward and into the gap 9 between the rollers 22and 20. The gap can be between about 1/32″ to ⅓″ wide, but mostpreferably 1/16″ wide. In one embodiment, the shape of the rollers 20and 22 is shown in FIGS. 8 and 9 . FIG. 8 shows a crushing device 800with rollers 802 and 804. The rollers 802 and 804 have intermeshingteeth on the outer perimeter, but, still leave a gap 806 between therollers 802 and 804 at the point of the closest approach. That is, oneroller is not driving the other roller through contact of the teeth. Theteeth can be arranged in a straight line or in a helical along thelength of each roller. In FIG. 9 , a close up of the rollers’ 802 and804 teeth are shown if the surface of the rollers is made straight. Arepeating curving wave pattern (with no sharp edges) is shown for bothteeth of roller 802 and 804. The roller 802 has teeth of radius R1 andthe roller 804 has teeth of radius R2. In an embodiment, radius R1 isthe same as radius R2. In an embodiment, radius R1 is not the same asradius R2. Also shown more clearly in FIG. 9 is the gap 806 showing thatthe teeth do not make contact.

Returning to FIG. 1 , in some embodiments, the crumbling of the beefpieces will result in particles that comprise predominantly fat, and theleftover pieces from which the fat has been broken off comprisepredominantly lean. In some embodiments, the rollers crush the beefpieces to liberate the fat without fracturing the lean thereby creatingfat particles and lean particles.

Significant heat is instantly generated within and at the core of thebeef particles by friction resulting from the crushing force applied tothe beef particles by the steel rollers 22 and 20 such that the averagetemperature of the processed beef particles is significantly higher thanit is prior to crushing. The average beef particle temperature may be inthe order of 20° F. after passing between rollers 22 and 20, or in therange of 10° F. to 30° F., or 15° F. to 25° F.

Directly below the pair of steel rollers 22 and 20 is a cone shapedvessel 24 arranged with a large open top close to the underside of therollers 22 and 20. The purpose of the vessel 24 is to combine the fatand lean particles with a fluid. In some embodiments, the density of thefluid is greater than the density of a majority of the fat particles andlower than the density of a majority of the lean particles. In thismanner, the mostly fat particles will rise or float in the fluid and themostly lean particles will sink or settle in the fluid. The density ofthe fluid can be controlled by temperature, by combining with otheragents, such as carbon dioxide, or by microbiocidal agents. In someembodiments, the fluid can include water with one or more microbiocidalagents. In some embodiments, the microbiocidal agents can include one ormore of hypochlorous acid, hydrochloric acid, bromine, fluorine, anyhalogen, sulphuric acid, lactic acid, citric acid, acetic acid, ozone,carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidifiedsodium chlorite, a chlorine compound, a chlorine compound and water, anaqueous alkaline solution of sodium hydroxide or calcium hydroxide orany other suitable alkaline solution or acid, or water with carbondioxide. In some embodiments, any of the foregoing microbiocidalcompounds can optionally be combined with water. The cone shaped vesselhas inclined interior walls which taper down to a smaller diameter tubesection 17. This configuration thereby provides a “vortex” vessel 24,into which a stream of fluid is transferred via pipe 5 in the directionshown by arrow 7. Such stream of fluid can be introduced at a tangent tothe interior of the vessel 24. An interior space 26 is therefore definedand provided by the walls of the “vortex” vessel 24 such that sizereduced beef particles are directed into the open “vortex”/vessel topabove space 26 and into space 26.

The pipe 5 is arranged tangentially relative to the circular wall ofvessel 24 terminating at an opening which enters space 26 and thereforeforming a volute through which pressurized fluid is transferred. Thestream of fluid entering space 26 is provided therein at such a massflow and velocity so as to cause the stream to follow close to the innervortex walls, spinning there around and gradually descending toward thepipe section 17 at the lower end of the vortex 24. The fluid streamdescends, gradually gathering speed as the vortex narrows toward pipesection 17. In this way, the stream of fat and lean particles isdirected into the vortex thereby rapidly mixing with the fluid.

The fluid transferred into the vortex space 26 via pipe 5 in thedirection shown by arrow 7 comprises either water or an aqueous alkalinesolution or an aqueous acidic solution but most preferably will havebeen treated to contain nanobubbles of air, oxygen, chlorine, chlorinedioxide or carbon dioxide and having a paramagnetic quality and aparticle size of between 50 nm to 100 nm. In some embodiments,nanobubbles will be smaller than 50 nm. In some embodiments, nanobubbleswill be larger than 100 nm. In the size range of about 50 nm to 100 nm,the nanobubbles will not immediately rise to the surface, but, insteadwill drift in the fluid for extended periods of time. In someembodiments, a nanobubble size of about 40 nm to about 300 nm can bestable and can last in the range of days to months. Fluids withnanobubbles and agents have greater pathogen deactivation qualities, andwhen optimally applied can reduce any pathogens attached to the beefparticles to undetectable populations. The effect of “nanobubbles” madewith a paramagnetic gas, such as O₂, is to reduce surface tension whichin turn substantially improves the efficacy of the sanitation materialsdissolved in the water (e.g. C1O₂ - which is paramagnetic but decomposeseasily, which itself is 10 times more soluble than Cl₂). Thus, with onlythe normal quantities of chlorine as is typically dissolved intap/drinking water, when the water is a nanobubble (air) suspension.Other agents may be used, such as hypochlorous acid, carbonic acid orany other suitable microbiocidal agent as either listed in thisdisclosure or elsewhere. A nanobubble solution of carbonic acid at a pHof 4 may be effective so as to avoid the need for high pressure andlower pH. The paramagnetic effect of the atmospheric oxygen innanobubbles (made with air) is believed to be responsible for reducingsurface tension of the water in which the nanobubbles of air aresuspended. In the case of ozone (O₃), because O₃ is a diamagnetic andnot a paramagnetic gas, there would appear to be no benefit using ozonein the nanobubbles but if dissolved in the water, the efficacy of ozoneshould be significantly improved. Thus, the level of dissolved ozonecould be reduced to a low level as to avoid the issue of rancidity whilehaving adequate pathogen deactivation effect. Also, water with suspendednanobubbles made from air may destroy biofilm and inhibit or preventbiofilm formation, for example by pathogens. FIGS. 5 and 6 show anembodiment of a vessel to create nanobubbles. FIG. 5 shows a vessel 600with a top inlet and a bottom inlet. The vessel includes internalpartial baffles 602 and 604. The baffles 602 and 604 can be described assemispherical or semicircular meaning they comprise a greater part of asphere. In one embodiment, the baffles 602 are placed directly oppositeof baffles 604. FIG. 6 shows an embodiment of a baffle 604 that issemicircular in shape, but, has a segment 606 missing that is defined bythe chord line extending between two points on the circumference of thevessel. The baffle 604 generally encompasses a majority of the area, sothe chord line defining the missing segment generally will not passthrough the center 608. In an embodiment, the baffles 602 and 604 areplaced directly opposite so the missing segments are directly oppositefrom baffle to baffle. However, in other embodiments, the missingsegments can be arranged in a helical pattern as baffles are placedalong the length of the vessel. The diameter and length of the vesselwill be determined by the amount of flow rate desired. The pressure ofthe fluid at the entrance should be high enough to create cavitationthat leads to nanobubble creation. The amount and size of nanobubblescan be measured by taking samples at the outlet of vessel 600. When theamount of the nanobubbles needs to be increased, the inlet pressure tothe vessel 600 can be increased to create more cavitation.

The mass flow of beef comprising the stream of beef particles can betransferred at any suitable flow rate but preferably at a rate of about16,000 lbs per hour and the volume of fluid may be transferred viavolute/pipe 5 would correspondingly be in the order of 300 to 400gallons per minute (gpm). The ratio of beef solids, including fat andlean, to fluid is therefore on the order of 1 lb of beef particles toabout 8 lbs to 12 lbs of fluid or more. It has been demonstrated that ifinsufficient fluid is provided, separation cannot be readily achievedand a ratio of at least 1:8 beef versus fluid can provide efficientseparation. In some embodiments, in addition to adding turbulence in thevessel to expose surfaces of meat to the microbiocidal fluid, the amountof fluid is also calculated to supply an amount of water that is lostduring processing to result in a predetermined proportion of water inthe meat. As water can be lost during the cooling step, the addition ofthe fluid can replenish the water that is lost through evaporation. Thiswill allow packaging the meat containing a predetermined proportion ofwater in a container. In other embodiments, the amount of water that isto be removed in a centrifuge can be calculated and controlled.

The temperature of the fluid when introduced into vortex vessel 24 ispreferably above 34° F. and even greater than 40° F. while the averagetemperature of the beef particles can be below 32° F. and when combinedsuch that the resultant average temperature of the combined beefparticles and fluid is on the order of 37° F. to 40° F.

In order to prevent the vortex 24 from overflowing due to anaccumulation of too much fluid and beef particles or alternatively allowair to be transferred into pipe 30 due to an inadequate accumulation offluid and beef solids in the vortex 24, the following arrangement can beprovided. A sinusoidal (“sine”) pump 28 assembly, including the sinepump drive motor and any integrated gearbox with the vortex 24 (completesine pump assembly) and pipe connection 17 may be most preferablymounted on load-cells with flexible connections between the pump 28 topipe 30 and inlet pipe 5 to the vortex 24. The complete sine pumpassembly is mounted on load cells in such a way to enable and makeavailable a value representing the weight or mass of the complete pumpassembly including the accumulated fluid with solids in the completeassembly at any time during operation, continuously. In this way, theweight value can be used to control the sine pump 28 speed. For example,if the accumulation of fluid and beef solids (the vortex 24 accumulatedlevel) is tending to overfill the vortex 24, the speed and correspondingsine pump mass flow can be correspondingly elevated such that the levelof accumulated fluid and solids vortex 24 will be lowered a controlledamount. Alternatively, if the transfer of fluids and solids into thevortex 24 is inadequate such that the accumulated level drops, the sinepump 28 speed can be reduced so as to allow a greater accumulation offluids and solids in the vortex 24. Accordingly, the overfilling orunder-filling of the vortex can be monitored continuously so as toprevent overflow or the transfer of air/gas into pipe 30.

A large sine pump 28 is located directly below pipe section 17 andconnected thereto so that the mixture or suspension of beef particlesand fluid can be pumped at elevated pressure directly into enclosed pipesection 30 in the direction shown by arrow 11. The mass flow of beefparticles and fluid transferred via pump 28 must not be excessive. Thesupply of beef solids and fluid (suspension) transferred into pipesection 17 must not be less than the amount pumped therefrom via sinepump 28 so as to avoid the transfer of any gas or air (other than theair of gas contained in a nanobubble condition as described above) withthe fluid suspension into pipe section 30. FIG. 11 shows an embodimentof a sine pump arrangement to prevent air or gas or both from enteringthe sine pump 28 and separation manifold 38. The vortex vessel 1036 isconnected to the sine pump 1032 via a vertical pipe 1010. The verticalpipe 1010 includes a transparent pipe section 1018 to act as a sightglass which will allow manual speed control of the sine pump 1032 toadjust the level 1034 of the fluid and beef particle in the pipe abovethe sine pump 1032 and below the vortex vessel 1036. The sine pump 1032rests on one or more load cells 1030 which enables sine pump speedadjustment to maintain fluid level with the pipe 1014 to prevent airfrom entering the sine pump and the separation manifold. The vortexvessel 1036 is connected to a fresh fluid inlet pipe 1004 via a flexiblepipe section 1006 to allow unrestricted “floating” of the sine pump onthe load cell. Similarly, the outlet pipe 1024 at the discharge of thesine pump includes a flexible pipe section 1022. Thus, the level 1034 inthe inlet pipe 1014 substantially prevent any air from entering the sinepump and the separation manifold downstream. A sufficient level 1034 ismaintained by weight measurement using the load cell 1030.Alternatively, the sine pump speed can be manually adjusted by visuallychecking the level in the sight glass 1018.

The suspension is then transferred into vertical pipe section 34 viaspace 32 in the direction shown by arrow 13. Additional temperaturecontrolled fluid which preferably contains nanobubbles of air, chlorineor a chlorine compound (such as chlorine or chlorine dioxide) or carbondioxide can be transferred via pipe section 35 in the direction shown byarrow 36 and/or fluid of any temperature controlled selection can betransferred via pipe 14 in the direction shown by arrow 12. The mixtureof beef solids and selected fluid are then transferred with anyoptionally added fluids into horizontal separation manifold section 38.

In some embodiments, the manifold 38 or separator is used in separatingparticles at different elevations, wherein the particles having adensity greater than the fluid will collect at a lower elevation, andthe particles that have a density less than the fluid will collect at arelatively higher elevation. In some embodiments, the suspended beefsolids and fluid will stratify according to their density while flowingalong the horizontal manifold 38 wherein the smaller beef fat particlesflow in the direction shown by arrow 37 and in close proximity to theupper, inner surface 40 of the manifold 38 while the larger leanparticles sink and flow in the direction shown by arrow 37 along thelower, inner surface 48 of conduit 38. Other particles which may berelatively very few when expressed as a proportion of the solids in thefluid and that comprise a combination of partly beef fat and/or leanand/or connective tissue may remain suspended in the liquid and flowingin the direction of arrow 37 along the central region of the manifold 38between the upper and lower inner surfaces of the manifold 38.

A first lower port 41 or outlet is located at the conjunction of theunderside of manifold 38 and pipe 33 is conveniently located tofacilitate the extraction of lean beef particles with a minimizedquantity of fluid via pipe 33. A pump 42, which is most preferably asine pump, is connected directly to the lower end of pipe 33 so as toenable the mass flow controlled extraction of fluid with suspended leanbeef particles through pipe 33 in the direction shown by 46 and to thentransfer the mixture into pipe sections 44 and 50 and into decantercentrifuge 66 which is described more fully in connection with FIG. 2 .A second lower port 43 or outlet located at the conjunction of manifold38 and pipe section 57 is arranged to facilitate extraction of limitedfluid and lean beef particles in the direction shown by arrow 54 by wayof mass flow controlling pump 52 which most preferably is a sine pump.The fluid and solids extracted via pipe 33 and the fluid and solidsextracted via pipe 57 are thereby combined, in this configuration at theconfluence of pipes 50 and 56. However, the number of lower outlet portsis not limited to what is shown in the figure, and can include one tomore than one. The combined quantity of fluid and solids is thentransferred in pipe 60 in the direction shown by arrow 58 into decantercentrifuge 66. Optionally, a continuous stream of any selected fluid canbe added to the stream of materials transferred in the direction shownby arrow 58 by transfer through pipe 57 in the direction shown by arrow61.

The combined stream of materials transferred into centrifuge 66 via pipe60 is then treated generally according to the treatment as described inassociation with FIG. 2 wherein a combined stream of fluid and somesuspended solids are separated, transferred into pipe 62 in thedirection shown by arrow 64 and onto further processing (not shown) orinto storage vessels (not shown), whereas lean beef particles areseparated from the fluid and transferred via a conduit represented bymember 72 in the direction shown by arrow 74 and then onto a conveyor tofurther processing or packaging.

Substantially all lean beef (as in the red muscle content) is separatedvia the first and second lower outlet ports 41 and 43 such that beef fatparticles including connective tissue and the remaining fluid ispreferably transferred along the full length of manifold 38 and thenupwardly via pipe section 76 and downwardly via pipe section 80 in thedirection shown by arrow 82. Optionally a pump 99 is connected to thelower end of pipe 80 wherein the pump 99 is preferably a sine pump whichcan be used to create back pressure in the space 32 and along the fulllength of manifold 38 and pipes 76 and 80. A flow regulator 75 can beoptionally located in a pipe 78 with an open end 77 so as to provide ameans of controlling pressure in the separation manifold 38.

Most preferably the “separation time” for the separated lean beef stream3 from the fluid is minimized. The “separation time” is the period oftime between the instant of combining the beef solids 3 together withthe fluid stream transferred via pipe 5 in the direction of arrow 7,together in space 26 and separation of the lean beef particles streamtransferred via pipe 72 in the direction shown by arrow 74. The“separation time” period should be not more than 3 minutes butpreferably less than 90 seconds, however the “separation time” periodmay be less than 30 minutes, or less than 20 minutes or less than 5minutes. The minimized period of “separation time” can ensure that nobeef micro-nutrients are separated or removed from the lean beefparticles which may otherwise occur.

In an alternative embodiment, two (or more) centrifuges may be employedin place of centrifuge 66 (as described above), wherein pipe 44 isconnected directly to a first decanter centrifuge and pipe 56 isconnected directly to a second centrifuge. In this way, the first streamof lean beef extracted via port 41 comprises a greater proportion of redmuscle lean beef with a lesser proportion of connective tissue than leanbeef extracted via port 43 which comprises a lesser proportion of redmuscle lean beef with a greater proportion of connective tissue.

In place of a single vortex vessel 24 as disclosed in connection withFIG. 1 , multiple vortex vessels can be arranged whereby the singlestream of size reduced beef particles can be divided into a series ofstreams wherein one stream per vortex vessel is created, with a singleset of downstream separation equipment connected to each vortex vessel.

After separation of lean beef and fluid via ports 41 and 43, theremaining stream of matter flowing along manifold 38 comprises a mixtureof beef fat, connective tissue and fluid. The remaining stream is thentransferred from the manifold via an upper outlet 76 to a flotation tank(separator) via the open end of a conduit 83 in the direction shown byarrow 84. The flotation tank (FIG. 3 ) enables separation of the beeffat which is then transferred by way of a suitable pump (preferably aMoyno style progressive cavity displacement pump) through a suitableheat exchanger having sufficient capacity to elevate the temperature ofthe beef fat stream to a pasteurizing temperature preferably at above170° F. or alternatively to a selected temperature of less than 108° F.and then via a very high “G” force decanter centrifuge (10,000G) whereinbeef tallow and any free or bound water is separated from the solids toprovide three streams comprising a first stream of liquid beef tallow, asecond stream of water and a third stream of connective tissue.

The “bound” as well as any “free” water that may have been present isseparated from the stream of heated beef fat then combined with thefluid water separated from the beef fat particles and connective tissuein the fat flotation tank. The combined stream of fluid is thentransferred via a second high “G” force centrifuge wherein creatine,blood components and other health supplement raw materials are separatedfrom the fluid stream and then dewatered.

Referring now to FIG. 3 , a cross section through an open toppedflotation vessel 200 (also referred to as a separator) is shown andinterfaced with other items of equipment all controlled by PLC(programmable logic controller) to operate in sequence according to aspecially written program and capable of separating a single inputmaterial stream of suspended solid beef fat particles 304 and 366 andparticles of lean beef and connective tissue 324, suspended in the fluid311, into several streams including a first stream of fluid, a secondstream of beef fat 366 including some connective tissue and a thirdstream of lean beef and beef connective tissue 324. In some embodiments,the floatation vessel 200 allows for combining the material comprising aseparable fat component with a fluid comprising aqueous carbonic acid,liquid carbon dioxide and water, an aqueous alkaline solution withnanobubbles, or an aqueous acid with nanobubbles, or any othermicrobiocidal agent listed herein with nanobubbles, such that thedensity of the fluid is greater than the density of the fat component ofthe material, allowing the fat component from the material to separatefrom the material and to stratify forming a first stratum in the fluid,thereby leaving a reduced fat component of the material, and allowingthe reduced fat component to stratify forming a second stratum in thefluid; and collecting the second stratum comprising reduced fatcomponent.

The open topped vessel 200 comprises an enclosure having a rectangularplan view profile with three flat vertical sides and one flat side 371disposed at outwardly angled, all as shown in FIG. 3 , with lateral,rigid baffles such as 310, 308, 330 and 326 fixed across vessel 200 andbetween two opposing vertical vessel sidewalls. The bottom of vessel 200is enclosed with a base having a corrugated profile and comprising aseries of peaks and troughs such as peak 303 and troughs such as 301wherein each peak 303 and trough 301 is connected by two flat sides suchas 306 with each side being disposed at suitable angle as shown (atabout 60 °) thereby creating “V” shaped corrugations across the bottomsection of the vessel 200. All of the corrugated peaks have a commonheight and are level at the same altitude with lower troughs such as 301which are arranged with bases at a similar level across the base of thevessel 200. In this way, each trough collects an accumulated quantity ofdense beef particle sediment 324 as the particles are allowed to settleafter transfer into vessel 200 via pipe 374. The vessel 200 withprofiled bottom can be filled with the fluid suspension 311 to a levelshown by broken line 312. Fluid 311 with beef particles such as 324, 307and 304 substantially fills the open topped vessel 200 to level 312 insuch a manner that light phase beef fat particles 307 are able to floatat the fluid 311 surface level 312. The vessel 200 is supported on legssuch as 382 arranged to carry the weight of the vessel 200 when filledwith fluid 311.

The upper level 312 is adjustable by adjusting the height of baffleplate 202 which is fixed in position after any adjustment to provide asuitable fluid level 312.

The fluid suspension 311 with beef particles 307, 304 and 324 istransferred by pumping in a continuous stream from the end of pipesection 83 shown in FIG. 1 directly into space 372 of inlet pipe 374 inthe direction shown by arrow 376. The fluid rate of mass flow can be anyconvenient rate of flow but most suitable would be in the range of200gpm to 400gpm or more. The velocity of the fluid suspensiontransferred into vessel 200 via pipe 374 slows substantially after ithas entered the vessel which is aided by lateral baffles 330, 326 and308. This facilitates beef particle stratification such that the lessdense fat particles shown as 307 steadily float upward whilesedimentation of the more dense beef particles such as 324 facilitatesaccumulation in the corrugated troughs 301 at the bottom of vessel 200.

A paddle assembly comprising a rigid frame 362 enclosing conveyor belt348, which is held taught and captive by end rollers 314 and 358 suchthat conveyor belt 348 is tensioned by support rollers 320, 342, and346. The conveyor belt 348 has a series of paddles such as 364 and 344fixed thereto and spaced apart equally. Conveyor assembly with frame 362is mounted horizontally above the open topped vessel 200 such thatpaddles 344 can travel with the conveyor belt 348 which can be driven bya variable speed electric motor (not shown) at a suitably steady rate.Paddles 344 are profiled with a suitable curve and the entire assemblyis arranged so that the lower lengthwise edge of the paddles 344penetrate the fluid surface 312 illustrated by paddle member 336. Thefluid 311 surface level 312 with beef fat particles 307 floating atsurface fills the vessel 200 up to a suitable elevation such thatsurface level 312 intersects a ramp member 350 which extends above thefluid level 312. The conveyor belt 348 with paddles 344 can be driven inthe direction shown by arrows 316, 318 and 354 such that the paddles 336sequentially penetrate the fluid surface as each paddle travels aroundend roller 314 at the left hand end of vessel 200 then moving toward theramp member 350 which is rigidly fixed at the right hand end of vessel200. Ramp member 350 extends the width of the vessel 200. Paddlesrepresented by 344 and 336 extend lengthwise, with a verticaldisposition, across the width of vessel 200 so that as the paddles 344travel from left to right in the direction shown by arrows 316, 318 and354, each paddle carries or pushes a quantity of floating fat particlessuch as 307 toward the ramp member 350. The quantity of beef fatparticles carried by each paddle will therefore steadily increase as thepaddles are driven across the fluid surface 312 in the direction shown.

The continuous conveyor belt 348 is held taught and follows a fixed pathdictated by the retaining rollers 314, 358, 320, 342 and 346 and in thisway the section of conveyor belt 356 held taught between rollers 346 and358 can be maintained parallel to the ramp section 350. Thisconfiguration ensures that the lower paddle edge as shown at 336 of eachpaddle 344 does not collide with or contact the flat ramp section 350,however the configuration allows a close proximity of edge 336 to theflat upper surface of ramp member 350 as the paddles are driven up theramp 350, each transferring a quantity of beef fat upward following theramp 350 and lifting the beef fat away from the fluid 311.

It can therefore be readily understood that beef fat particles such as366 can be separated from the fluid such as 311 in the manner describedherein above. A retaining member 368 is arranged at a convenientlocation adjacent to the outer edge and underside of ramp 350, so as toconveniently provide a guiding effect to the continuous “waterfall stylestream” of the beef fat particles 366 as the stream drops over the rampedge downwardly and then onto sieve member 392.

The gravity-fed sieve member 392 comprises a sheet of perforatedstainless steel having a curved profile and is disposed at a relativelysteep angle such that beef particles 366 and 400 are impeded but notheld as the beef fat particle stream falls in the direction shown byarrows 370, 396, 398 and 402. This configuration facilitates acontacting of the beef particles with the perforated member 392 but doesnot stop movement of the particles. In this way, excess fluid 390 whichmay be carried with beef particles 366 up ramp 350 can be separatedwithout allowing the beef particles to fill the perforations which couldotherwise quickly block the perforations and in so doing preventcontinuous separation of the excess fluid 390 which, with thisarrangement, can penetrate the perforations and fall in the directionshown by arrow 394 into trough member 406. The fluid collected in troughmember 406 can be transferred via pipe 434 in the direction shown byarrow 436 and either discarded or combined with fluid extracted viapipe207 in the direction shown by arrow 208.

The stream of beef fat solids 400 is collected in a retaining member 408and then transferred, under elevated pressure, via a Seepex “Moyno”style positive displacement (“PD”) pump 410 directly into pipe 412 inthe direction shown by arrow 404, through a suitable heat exchanger 414where the temperature of the beef fat particles 400 stream is elevatedto not more than 108° F. or greater than 160° F. depending upon it’sintended use, and then the stream is transferred directly intocentrifuge 420 via pipe 416 in the direction shown by arrow 418. Thestream of temperature elevated beef fat is then divided into 3 streamscomprising a first stream of liquid beef tallow which is extracted via apipe 424 in the direction shown by arrow 422, a second stream of watervia pipe 428 in the direction shown by arrow 426 and a third stream oflean beef solids comprising substantially all connective tissue via pipe417 in the direction shown by arrow 415.

Referring again to FIG. 3 , a series of vertically disposed pipes 282,284, 286, 288, 290, 292, 294, and 296 are each connected via open portsdirectly to each trough of the vessel corrugated bottom and mostpreferably at the lowermost level of each trough. Valves 234, 244, 250,256, 262, 268, 274, 280, and 386 respectively are arranged to open orclose such that fluid with accumulated beef solids such as 324 can beextracted from each trough separately and individually such as fromtrough 301. Each pipe 282, 284, 286, 288, 290, 292, 294, and 296 thenconnects to a common manifold pipe 232 running longitudinally along thebottom of the vessel 200. The outlet pipe 207 discharges fluid from asection on the vessel provided with a trap 204 that dips below the inletto pipe 207 to collect any particulate matter to avoid carrying over theparticulate matter in the fluid leaving the vessel 200 through pipe 207.The trap 204 is made from an upright baffle 206 that extends below thelower edge of the pipe 207. The bottom section 214 of the trap 206 isemptied through pipe 220 in the direction of arrow 212. The pipe 220 hasan upper section 216 connected to a lower pipe section 222 via a valve218. The lower pipe section 222 in turn connects to the pipe section 232and forms a combined pipe 226. A suitably sized variable speed sine pump230 is connected directly to the end of pipe section 226 and arranged topump fluid with accumulated solids from pipe section 232 and pipesection 220 in the direction shown by arrow 430. As can be appreciated,the pump 230 can be used to pump fluid and solids extracted from any oneor more of the troughs and the trap.

The (either open or closed) valves 234, 244, 250, 256, 262, 268, 274,280, 386 and 218 can be arranged to be normally closed and sequencedsuch that only one valve is open at any given time for an adjustableperiod, preferably about 15 seconds. The valve opening sequence can beprogrammed into a PLC controller used to control the valve opening andclosing such that during every 150 second period each valve is openwhile all other valves are closed. In this way the full availablepumping force of pump 230 is applied to the extraction of fluid andsolids such as 301 individually from each trough section of thecorrugated bottom of vessel 200.

All excess fluid remaining after separation of substantially all solidshave been separated and extracted via ramp 350 or any of the 10 valvesis extracted via space 210 via pipe 207 in the direction shown by arrow208 and transferred for filtering via transfer through a high “G” forcecentrifuge(s) and then further processed via the nanobubbles processwherein chorine gas, chlorine dioxide or carbon dioxide is provided innanobubble condition into the fluid prior to recycling and generally asdescribed herein above prior to temperature reduction (or temperatureelevation according the required fluid temperature) and re-cyclingthrough any of the pipes shown as 5, 14 or 35 in FIG. 1 .

Referring now to FIG. 2 , a cross section through a decanter style,centrifuge sub-assembly comprising the bowl 142, scroll 140 with flights146, 132 and 118, feed tube 130 and drive members 100 and 129 is shown.The scroll 140 comprises left hand and right hand screw flights such as118, 132 shown at the left hand end of the scroll 140 while flights 113and 149 of an opposite hand are located at the opposite end of thescroll 140. The flights are ribbon-shaped, such that the outer ribbonedge is in close proximity to the bowl surface 111. The ribbon isconnected to the scroll 140 in a manner to create openings between theribbon and the scroll such that material that is not at the bowl surfacethat is suspended in the liquid can travel between the openings throughthe ribbon to the opposite end of the centrifuge. During the centrifugeseparation process, heaver solids 120 are at the surface of the bowl andare carried up the ramp 116, while less dense and suspended solids 106not at the bowl surface are transferred through the openings in theribbon and are expelled at the opposite end of the bowl 142 throughopening 105, 141.

The centrifuge sub assembly is shown without a main frame, mountingfixtures, independent drives, controls and typical guarding so as tofacilitate a clear view of the centrifuge separation mechanism.

Typically, when a decanter centrifuge is used to separate beef trim intoits components comprising beef fat (tallow) and lean beef, the beef trimis ground and then heated to a suitable temperature of about 108° F.prior to transfer into the decanter centrifuge. In this way the beef fator tallow is liquefied while the lean beef and connective tissuecomponents remain in a solid condition and the liquid fat can be readilyseparated from the beef solids in a decanter style centrifuge. However,the present invention does not include the sequence of heating the beeftrim prior to centrifuging. In fact, the beef trim is cut intoparticles, frozen and crushed to separate beef fat particles from leanbeef and connective tissue particles. The beef particles are thencombined with a selected fluid also at low temperature. Accordingly, thepurpose of this particular embodiment (i.e., wherein a scroll havingleft hand and right hand scroll flights is incorporated in theseparation mechanism) is to enable the separation of a low temperaturesuspension comprising a mixture including a fluid 135 and 112 such aswater or an acid solution or alkaline solution with solid beef particles120 wherein a first, predominant portion of the solid beef particlescomprises beef fat, a second proportionately lesser quantity compriseslean beef particles and/or connective tissue particles and a thirdlesser portion of beef particles 106 comprises any combination of fatand lean or fat, lean and connective tissue or fat and connectivetissue.

The centrifuge enables the separation of the suspension 112 intoparticles 106 and 120 which is transferred into the centrifuge assemblyvia static tube 130 through space 126, into two streams wherein a firststream comprises lean beef (including a proportion of connective tissue)120 and a second stream of fluid 112 and 135 combined with particles 106comprising any combination of fat, fat and lean or fat, lean andconnective tissue or fat and connective tissue.

The quantity of the particles 106 separated with the fluid 112 and 135may be substantially less in volume than the quantity of lean particles120.

The equilibrated temperature of the second stream of fluid afterprocessing via equipment described herein in association with FIG. 1including suspended particles 106 as well as the first stream of leanparticles 120 is less than 44° F. and most preferably the fluid willcontain nanobubbles otherwise known as paramagnetic bubbles.

The bowl 142 is mounted on suitable bearings and rigidly attached todrive member 100. Scroll 140 is also mounted on suitable bearings andrigidly attached to drive member 129. In this way the bowl assembly 142and 100 as well as the scroll assembly 140 and 129 can spin freely andindependently. A cone shaped ramp 104 is arranged at the inner, endregion of the bowl at an end thereof and a cone shaped ramp 116comprises a section of the bowl and rigidly fixed thereto at theopposite end of the bowl to ramp 104.

The density of lean beef particles 120 is about 66 lbs/cu′, the densityof the fluid 112 and 135 is about 62.4 lbs/cu′ while the density of thesuspended particles 106 is about the same as the fluid 112 and 135 orslightly more or less.

During operation of the decanter style centrifuge, the bowl 142 ispreferably driven at about 2,000 rpm while the scroll 140 is preferablydriven at about 2025 rpm, thereby providing a speed differential of 25rpm such that the scroll is preferably rotating at 25 rpm greater thanthe bowl, however, the speed of the independently driven bowl 142 andscroll 140 can most preferably be varied as can be the differentialspeed between the bowl 142 and scroll 140.

The lean particle stream is transferred via ports 137 and 123. A gassuch as air or carbon dioxide is provided to fill the space 110, 114 and145 closest to the scroll 140. The gas can pass through ports 137 and123.

The centrifuge of FIG. 2 can be used for centrifugally spinning amixture of meat components, a fluid with or without nanobubbles, andoptionally, including at least a microbiocidal agent such as, one ormore of the microbiocidal agents can include one or more of hypochlorousacid, hydrochloric acid, bromine, fluorine, any halogen, sulphuric acid,lactic acid, citric acid, acetic acid, ozone, carbonic acid, carbondioxide, chlorine, chlorine dioxide, acidified sodium chlorite, achlorine compound, a chlorine compound and water, an aqueous alkalinesolution of sodium hydroxide or calcium hydroxide or any other suitablealkaline solution or acid, or water with carbon dioxide, to separatemeat components in concentric zones according to density, wherein densercomponents accumulate farther away from the axis of rotation and lessdense components accumulate closer to the axis of rotation; and thentransferring denser components towards a first cone-shaped section ofthe centrifuge via a first screw action and transferring less densecomponents towards a second cone-shaped section of the centrifuge via asecond screw action, wherein gas can accumulate at zones in theproximity of the cone-shaped sections so as to impede the fluid fromexiting with the meat components. In other embodiments, after separatingthe majority of the fat solids in the manifold 38, and transferringfluid and solids removed via the lower outlets, the centrifuge of FIG. 2can be used to centrifugally spin the fluid to individually separate thelean meat solids and the fluid with some fat particles, wherein the leanmeat solids, and the fluid with some fat solids are separated in thesame centrifuge.

During operation of the decanter centrifuge shown in FIG. 2 , asuspension comprising fluid (as described above) with solids istransferred via static tube 130 through space 126 in the direction shownby arrows 128 and 134 and into chamber 144 which is rotating at the samespeed as the scroll 140. Centrifugal force causes transfer of thesuspension through passageway 138 in the direction shown by arrow 136and into space 114, 145 and 110. The bowl 142 and scroll 140 preferablyboth rotate in the same direction while the scroll rotates at a speedequal to about 25 rpm greater than the speed of the bowl. In this waythe fluid with beef particles rapidly occupies a space closest to theinner surface 111 and 147 of the bowl 142 thereby creating a pool 112with a surface 108 parallel to the inner surface 147 and 111 of bowl142.

As the fluid with suspended beef particles is continuously forcedagainst the inner surface 111 and 147 of the bowl 142, the gravitationalforce being applied causes the more dense lean beef particles 120 toquickly occupy space closest to the bowl 142 inner surface 111 and 147,while the fluid occupies the space shown by 112 and surface 108, and theremaining beef particles 106 which comprise more fat occupy locationsbetween the inner fluid surface 108 and the bowl inner surface 111 and147, while the fluid flows in the direction shown by arrows 141 and 109.The depth of the fluid is controlled by the location of ports shown as139 and 105 which are preferably a group of concentrically arrangedround ports positioned in an annular pattern centered around thecenterline 99 with the distance between the inner surface of the bowl111 and 147 and a circular line profile (108) which tangentiallycontacts the closest point of each port closest to the centerline 99equal to the fluid pool 112 depth.

Fluid therefore exits via ports 105 and 139 and is inhibited fromexiting ports 123 and 137 by gas occupying space 110 and cone shapedramp 114.

Lean beef particles 120 are carried, in the direction shown by arrows133 and 124 up the incline provided by cone shaped ramp 116 and then inthe directions shown by arrows 131 and 122 after exiting the ports 137and 123 caused by the action of flights such as 118 and 132 of scroll140 which preferably rotates at 25 rpm greater than bowl 142. However,both suspended and floating particles 106 are carried with the fluid 112which flows toward apertures 105 and 139. The floating and suspendedparticles 106 are then carried up the ramp 104 by the action of theflights 149 and 113. In the absence of suitably profiled and handedflights 149 and 113, the particles 106 can create a porous dam whichprogressively builds while allowing fluid to flow, because the adhesionto the ramp 104 caused by the centrifugal force cannot be overcome bythe force provided by the flow of the fluid.

FIG. 4 shows one embodiment of a method for separating lean and fat frommeat, beef, or proteinaceous material.

Block 502 is a step for cutting, dicing, grinding, or otherwise reducingthe size of beef, meat, or other proteinaceous material that has fat andlean. After cutting, dicing, or grinding, the average size of the piecesof meat are in the order of about 1 inch across. However, there can bevariation in the average size of from 0.1 inch up to 3 inches or more.From block 502, the method enters block 504.

Block 504 is a step for cooling, chilling, freezing, or otherwisereducing the temperature of the pieces of meat coming from block 502.The apparatus for cooling is described as cooling or quick freeze tunnel(item 4 in FIG. 1 ). Rapid cooling and different heat capacities forlean and fat result in a difference in temperatures of the fat and leanwithin each piece. By adjusting the exposure time to a chillingcryogenic gas or the temperature of the chilling gas or both time andtemperature, it is desired that the temperature of lean be about 10° F.to26° F. and the temperature of the fat be about -5° F. to 2° F. Atthese temperatures, the fat will crumble while the lean remains flexiblewhen subjected to a crushing force. From block 504, the method entersblock 506.

Block 506 is a step for crushing the cooled pieces of meat coming fromthe cooling tunnel. The crusher (items 20 and 21 in FIG. 1 ) uses tworotating rollers separated by a gap of from 1/32″ to 1.00″ inches butmost preferably about 1/16″. The cooled pieces of meat with fat and leanat the temperatures described above pass in between the rollers to becrushed, thus, liberating most or some of the fat from the lean,resulting is particles of fat that are mostly or predominantly fat andparticles of lean that are mostly or predominantly lean. From block 506the method enters block 508.

Block 508 is step for mixing the particle of fat, particle of lean, witha fluid. In one embodiment, the mixing uses a cone-shaped vessel (item24 in FIG. 1 ) capable of creating a vortex with a fluid, block 428,injected tangentially to the wall to create a vortex. The fluid is thefluid described in association with element 5 in FIG. 1 and can be anaqueous fluid with a microbiocidal agent, and further includenanobubbles filled with a paramagnetic gas such as oxygen contained inair. From block 508 the method enters block 510.

Block 510 is a step for a first separation of lean particles from thefat particles and fluid. In one embodiment, the apparatus used is amanifold (item 38 in FIG. 1 or item 700 in FIG. 7 ). The manifold isgenerally a pipe having a vertical section and a horizontal section. Inan embodiment, the manifold 38 has outlets on the underside of thehorizontal section. In the manifold 700 of FIG. 7 , the outlets 702 areplaced on the top side of the manifold and there are no outlets on theunderside of manifold 38 of FIG. 1 . The outlets 702 on the top side areused to collect the fat, which is sent to the flotation tank separator(item 200 in FIG. 3 ). In the manifold 700, the lean particles travelwith fluid along the horizontal section and are then fed to a centrifugefor separation of the fluid from the lean particles. Either type ofmanifold may also include one or more inlets for injecting additionalfluid for temperature control and achieving a suitably selected solidsto fluid ratio for good separation. Preceding with the manifold 38 ofFIG. 1 , the lean particles being denser than the fluid will settle andbe collected by the outlets provided underneath the horizontal sectionof the manifold. Suspended particles and fluid continue to travelhorizontally along the manifold. At this point, the solids in themanifold are mostly fat. The fluid with fat particles is transferred toa floatation tank, block 522. The flotation tank (FIG. 3 ) separates thefat from the fluid by allowing the fat to float to the surface of thefluid and then skimming the surface to collect the fat. In thefloatation vessel, any lean that happens to collect will also berecovered. The fluid is likewise recovered, block 534, and can beprocessed for re-use. From block 522, the method enters block 524.

Block 524 is step for rendering the fat by the application of heat in aheater (item 414 in FIG. 3 ). The heat is able to render down the fatinto three main constituent components, including tallow, solids, andwater. After block 524, the method enters block 526.

Block 526 is a step for centrifugally spinning the materials renderedfrom the fat using a decanter centrifuge (item 420 in FIG. 3 ), forexample. The decanter centrifuge is able to separate tallow and any freeor bound water from the solids to provide three streams comprising afirst stream of liquid beef tallow, a second stream of water and a thirdstream of connective tissue. Alternatively, water and solids may beseparated together in a first stream with the liquidized tallowseparated in a second stream.

Referring back to block 510, the lean particles that are recovered withsome amount of fluid are transferred to block 520.

Block 520 is a step for centrifugally spinning the lean particles andfluid in a decanter centrifuge (FIG. 2 ). The decanter centrifuge isable to separate two streams of lean and fluid containing any matterthat is suspended in the fluid. Fluid, block 532, may be introduced intothe decanter centrifuge to achieve the required level of separation.

In an embodiment, fluid recovered from centrifuges, blocks 520 and 526,can also be re-use.

In FIG. 4 , the fluid blocks 528, 530, and 532, can originate from thesame source, or alternatively each can have a different source. Thefluid of block 528, 530, and 532 can be any fluid described herein, withor without nanobubbles, and optionally including one or moremicrobiocidal agents such as one or more of hypochlorous acid,hydrochloric acid, bromine, fluorine, any halogen, sulphuric acid,lactic acid, citric acid, acetic acid, ozone, carbonic acid, carbondioxide, chlorine, chlorine dioxide, acidified sodium chlorite, achlorine compound, a chlorine compound and water, an aqueous alkalinesolution of sodium hydroxide or calcium hydroxide or any other suitablealkaline solution or acid, or water with carbon dioxide.

Fluid that can be recovered can be re-used in the system aftertreatment. Make-up potable water, block 542, can be combined with therecovered fluid. To prepare the antimicrobial fluid used in the CBRS,the potable water, block 542, is combined with a quantity of carbondioxide, block 536. The carbon dioxide dissolves in the potable watersufficient to adjust (typically reduce) the pH of the water to a valuewithin the range of 4.0 to 5.5. Then, the pH adjusted fluid istransferred through a nanobubble generating device, block 536. In anembodiment, the nanobubble generating device is the tower illustratedand described with reference to FIGS. 5 and 6 . However, otherembodiments of a nanobubble generating device are contemplated. ThepH-reduced fluid with the nanobubbles is then combined with hypochlorousacid (or a quantity of chlorine gas), block 538, such that the resultantfree chlorine content of the fluid that comes into contact with the beefparticles is within the range of 3 ppm to 50 ppm. After treatment andprocessing of the make-up water, the water can be combined with therecycled fluid and pumped to the various users, including the vortexvessel and manifold, for example.

Referring to FIG. 10 , a system is illustrated similar to the systemillustrated in FIG. 4 . In general, the two systems are similar in manyrespects. In FIG. 10 , a system for separating fat from lean includes atthe front end a combo dumper 902, a main grinder 904, an inclinedconveyor 906 leading to a nitrogen cooling tunnel 908. As explainedabove, the nitrogen cooling tunnel cools the pieces of meat, which thenfeed into the bond breaker or crusher 910. The bond breaker 910 breaksthe fat apart from the meat, but, leaves the lean meat largely intact.From the bond breaker, the fat and lean enter a vortex, where the fatand lean is mixed with a fluid. The fluid includes recycled fluid andmake-up fluid that is treated to contain nanobubbles and has an acidicpH and chlorine 958. Make-up fluid comprising fresh water 914 is pumpedwith the recycled fluid, and the combined fluids are injected into thevortex 912. After the vortex 912, the sine pump 916 controls the liquidlevel to prevent air from entering the system of the open top vortexvessel 912. The sine pump 916 pumps the fluid mixture into separationmanifold 1 (920) and a second sine pump 918 pumps the fluid mixture intoseparation manifold 2 (922). Two or more separation manifolds are placedin parallel to increase capacity. As described, the manifolds can beeither item 38 of FIG. 1 with bottom side outlet ports or item 700 ofFIG. 7 with top side outlet ports. The combined collected material frommanifolds 920 and 922 are pumped via pumps 924, 926, 928, and 930 into abalance tank 932 for mixing. In FIG. 10 , the lean particles collectedfrom the dual manifolds are combined in a balance tank with the solidsthat settle in the troughs at the bottom of the flotation vessel (FIG. 3). From the balance tank 932, the solids are sent to the decantercentrifuge 932 where the lean is separated and the fluid is sent back tothe flotation vessel 942 (item 200 of FIG. 3 ). The lean collected fromthe decanter centrifuge 936 is conveyed via conveyor 940 and stored in acombo dumper 948.

The fat and fluid from the dual manifolds 920 and 922 is sent to theflotation tank 942, where the fat is collected in the manner describedin association with FIG. 3 . Thereafter, the fat can simply be collectedin a combo dumper 946. The fluid from the flotation tank 942 is pumpedvia pump 950 through a series of heat exchangers 952, 956 to cool thefluid. From the heat exchangers, the fluid can be combined with themake-up fresh water 914. As described, the fresh water is treated toadjust the pH, to contain nanobubbles, and with chlorine.

Referring to FIG. 7 again, manifold 700 with outlets 702 on top toremove fat is further shown incorporated into a system. The manifold 700transfers the fluid with lean particles and any remaining fat particlesinto a vessel 704. Then, the fluid and particle mixture is pumped viapump 706 into a two-cone decanter centrifuge 708. The decantercentrifuge separations the lean particles as a separate stream. Thedecanter centrifuge separates the fluid and fat particles as s separatestream, which then enters the gravity flow screen filter 714 to separatethe fluid from the fat particles. Then, both the lean particles and theremaining fat particles are loaded on a conveyor 710 and transferred toa collection bin 712. An embodiment of a gravity flow screen separatoris illustrated in FIG. 12 . As shown, the gravity flow screen separatorhas a screen 716 with a steep angle which gradually declines withlowering elevation. As the fluid and fat mixture is deposited on the topof the screen, the fluid passes through the perforations made in thescreen 714, while the solid particles do not pass through theperforations and slide down the screen and are collected separately fromthe fluid.

Referring to FIG. 13 , an enclosure cabinet 12218 is located on alongthe path of travel of carcasses, such as carcass 12212, wherein carcass12212 can be made to pass into enclosure 12218 and be enclosed withinthe cabinet 12218 while still suspended from a rail. Cabinet 12218includes vertically disposed sides 12218 arranged in relative closeproximity to the carcasses as they are transferred along rail 2208 andin such a manner so as to substantially retain any gas or liquid thatmay be sprayed within said enclosure. In an embodiment, “air curtains”12220 and 12222 supplied by blowers or vacuums are mounted at each upperend of the enclosure and arranged to minimize escape of any gas orsubstances that may be sprayed within the enclosure 12218. A lower sidecover 12228 with a drain mounted therein is located along the lowersection of the enclosure 12218 and nozzles 12224 are provided in theside 12218. Nozzles 12224 can be used to inject fluids withmicrobiocidal agents, such as hypochlorous acid, hydrochloric acid,bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide. In an embodiment, thenozzles 12224 are used to spray a fluid containing nanobubbles and achlorine content in the range of 3 ppm to 50 ppm. A vent 12226 ismounted at the upper side of the enclosure 12218 and a powered extractorfan or impeller can be provided in such a manner so as to cause theextraction of any gases or vapors from within the enclosure 12218 as maybe required. A drain may be used for disposing of the fluid oralternatively collecting the fluid after use then recycling thereclaimed fluid after removing all solids and pasteurizing the fluid byfirstly elevating the fluid temperature to greater than 160° F. followedby chilling the fluid to a temperature below 160° F. prior to reuse inthe make-up fluid or pressurizing the fluid to a pressure greater than80,000 psi.

As can be appreciated high levels of purification of lean meat andtallow can be achieved. The lean meat and tallow can be used in a numberof products. The lean meat can be combined with other meats, such asground beef, and packaged. Additionally, control of the water content ispracticed so that the packaged meats contain the appropriate amount ofwater or does not exceed the mandated amount of added water. Anadvantage of the fluid is to provide a process that is free of reducedpopulations of microbes or pathogens.

Based on the foregoing disclosure, representative embodiments include,but are not limited to the following.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial such that the fat is rigidly frozen and is friable but leanmeat and remains flexible; reducing the lean meat-containing materialinto particles, wherein the particles include particles that have amajority of lean meat and generally smaller particles that have amajority of fat; combining the particles with a fluid, wherein the fluidincludes nanobubbles, and the fluid includes water and one or moremicrobiocidal agents selected from hypochlorous acid, hydrochloric acid,bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; generating thenanobubbles in a tower having semispherical baffles arranged along alength of the tower; and collecting particles that float in the fluid orcollecting particles that sink in the fluid. In an embodiment, themethod further comprises transferring a majority of the fluid with theparticles that were not collected and separating the majority of thefluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial so as to rigidly freeze the fat while the lean meat remainsflexible; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and particles that have a majority of fat; generating gasnanobubbles in a fluid by passing the fluid through a tower havingsemispherical baffles arranged along a length of the tower; combiningthe particles with the fluid containing the gas nanobubbles; andcollecting particles that float in the fluid or collecting particlesthat sink in the fluid. In an embodiment, the method further comprisestransferring a majority of the fluid with the particles that were notcollected and separating the majority of the fluid.

In an embodiment, a method for separating fat particles from leanparticles, comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the diced beefpieces, wherein the fat is reduced to a first temperature at which thefat is rigid and friable while simultaneously achieving a secondcondition for the lean at which the lean is less rigid and substantiallyflexible; crushing the beef pieces to liberate the fat into smallseparated particles without substantially fracturing lean and creatingfat particles and lean particles; generating gas nanobubbles in a fluidby passing the fluid through a tower having semispherical bafflesarranged along a length of the tower; combining the fat particles andthe lean particles with the fluid containing gas nanobubbles to providea mixture; and collecting particles that float in the fluid orcollecting particles that sink in the fluid. In an embodiment, themethod further comprises transferring a majority of the fluid with theparticles that were not collected and separating the majority of thefluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; such that thefat is rigidly frozen and is friable but lean meat is not frozen rigidlyand remains substantially flexible when transferred between crushingrollers; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and particles that have a majority of fat; combining the particleswith a fluid, wherein the fluid includes water and one or moremicrobiocidal agents selected from hypochlorous acid, hydrochloric acid,bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; transferring the fluidand particles through an elongated vessel aligned horizontally;collecting particles that float in the fluid from the top of the vessel;continuing to transfer a majority of the fluid with the particles thatwere not collected; and separating the majority of the fluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial such that the fat becomes rigidly frozen while the lean meatremains flexible and does not shatter when subjected to a crushingforce; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and particles that have a majority of fat; combining the particleswith a fluid; transferring the fluid and particles through an elongatedvessel aligned horizontally; collecting particles that float in thefluid from the top of the vessel; continuing to transfer a majority ofthe fluid with the particles that were not collected; and separating themajority of the fluid.

In an embodiment, a method for separating fat particles from leanparticles, comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the beef pieces,wherein the fat is reduced to a first temperature at which the fat isfriable while simultaneously achieving a second temperature for the leanat which the lean is flexible; crushing the beef pieces to liberate thefat without fracturing lean and creating fat particles and leanparticles; combining the fat particles and the lean particles with afluid to provide a mixture; transferring the mixture through anelongated vessel aligned horizontally; collecting particles that floatin the fluid from the top of the vessel; continuing to transfer amajority of the fluid with the particles that were not collected; andseparating the majority of the fluid.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; while the fatis rigidly frozen, is friable and fractures when subjected to a crushingforce but lean meat remains flexible and is not substantially sizereduced when subjected to the same crushing force as the fat; reducingthe lean meat-containing material into particles, wherein the particlesinclude particles that have a majority of lean meat and smallerparticles that have a majority of fat; combining the particles with afluid in a vortex vessel, wherein the fluid includes water and one ormore microbiocidal agents selected from hypochlorous acid, hydrochloricacid, bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; discharging the fluidand particles from the vortex vessel into a conduit, wherein the conduitis connected to an outlet of the vortex vessel; controlling a level offluid in the conduit to prevent the introduction of air; transferringthe fluid and particles through an elongated separation vessel alignedhorizontally which may have slightly upward path so that any air in theelongated separation vessel will move in a direction away from thevortex; and collecting particles that float in the fluid from the top ofthe separation vessel or collecting particles that sink in the fluidfrom the bottom of the separation vessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while such that the fat becomes rigid and the lean meat isflexible; reducing the lean meat-containing material into particles,wherein the particles include particles that have a majority of leanmeat and smaller particles that have a majority of fat; combining theparticles with a fluid in a vortex vessel; discharging the fluid andparticles from the vortex vessel into a conduit, wherein the conduit isconnected to an outlet of the vortex vessel; controlling a level offluid in the conduit to prevent the introduction of air; transferringthe fluid and particles through an elongated separation vessel alignedhorizontally; and collecting particles that float in the fluid from thetop of the separation vessel or collecting particles that sink in thefluid from the bottom of the separation vessel.

In an embodiment, a method for separating fat particles from leanparticles comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the diced beefpieces, wherein the fat is reduced to a first temperature at which thefat is friable while simultaneously achieving a second temperature forthe lean at which the lean is flexible; crushing the beef pieces toliberate the fat without fracturing lean and creating fat particles andlean particles; combining the fat particles and the lean particles witha fluid in a vortex vessel to provide a mixture; discharging the mixturefrom the vortex vessel into a conduit, wherein the conduit is connectedto an outlet of the vortex vessel; controlling the level of fluid in theconduit to prevent the introduction of air; transferring the fluid andparticles through an elongated separation vessel aligned horizontally;and collecting particles that float in the fluid from the top of theseparation vessel or collecting particles that sink in the fluid fromthe bottom of the separation vessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; while the fatis rigidly frozen and is friable but lean meat remains flexible;crushing the chilled lean meat-containing material between a first andsecond roller to produce particles that have a majority of lean meat andparticles that have a majority of fat, wherein the first and secondrollers have teeth on a periphery, wherein the teeth have a repeatingcurving wave pattern; combining the particles with a fluid, wherein thefluid includes water and one or more microbiocidal agents selected fromhypochlorous acid, hydrochloric acid, bromine, fluorine, halogen,chlorine, sulphuric acid, lactic acid, citric acid, acetic acid, ozone,carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidifiedsodium chlorite, a chlorine compound, a chlorine compound and water, anaqueous alkaline solution of sodium hydroxide or calcium hydroxide orany other suitable alkaline solution or acid, or water with carbondioxide; transferring the fluid and particles through an elongatedseparation vessel aligned horizontally; and collecting particles thatfloat in the fluid from the top of the separation vessel or collectingparticles that sink in the fluid from the bottom of the separationvessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while such that the fat becomes rigid and friable but the leanmeat remains flexible; crushing the chilled lean meat-containingmaterial between a first and second roller to produce particles thathave a majority of lean meat and particles that have a majority of fat,wherein the lean particles are larger than the fat particles and thefirst and second rollers have teeth on a periphery, wherein the teethhave a repeating curving wave pattern; combining the particles with afluid; transferring the fluid and particles through an elongatedseparation vessel aligned horizontally; and collecting particles thatfloat in the fluid from the top of the separation vessel or collectingparticles that sink in the fluid from the bottom of the separationvessel.

In an embodiment, a method for separating fat particles from leanparticles, comprises providing beef pieces, wherein the beef piecescomprise fat and lean and are size reduced; lowering the temperature ofthe beef pieces, wherein the fat is reduced to a first temperature atwhich the fat is friable while simultaneously achieving a secondtemperature for the lean at which the lean is flexible; crushing thechilled beef pieces between a first and second roller to liberate thefat without fracturing lean and creating fat particles and leanparticles, wherein the first and second rollers have teeth on aperiphery, wherein the teeth have a repeating curving wave pattern;combining the fat particles and the lean particles with a fluid toprovide a mixture; transferring the mixture through an elongatedseparation vessel aligned horizontally; and collecting particles thatfloat in the fluid from the top of the separation vessel or collectingparticles that sink in the fluid from the bottom of the separationvessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial while avoiding completely freezing the lean meat; while the fatis rigidly frozen and is friable but lean meat is not frozen rigidly andremains flexible; reducing the chilled lean meat-containing materialinto particles that have a majority of lean meat and particles that havea majority of fat; preparing a make-up fluid comprising water byadjusting pH from 4.0 to 5.5, by mixing the fluid with a measuredquantity of carbon dioxide gas, then transferring the fluid through aconduit within which cavitation is provided to create nanobubbles in thefluid, and adding chlorine to a level of 3 ppm to 50 ppm; combining theparticles with the fluid, wherein the fluid includes water and one ormore microbiocidal agents selected from hypochlorous acid, hydrochloricacid, bromine, fluorine, halogen, chlorine, sulphuric acid, lactic acid,citric acid, acetic acid, ozone, carbonic acid, carbon dioxide,chlorine, chlorine dioxide, acidified sodium chlorite, a chlorinecompound, a chlorine compound and water, an aqueous alkaline solution ofsodium hydroxide or calcium hydroxide or any other suitable alkalinesolution or acid, or water with carbon dioxide; transferring the fluidand particles through an elongated separation vessel alignedhorizontally; and collecting particles that float in the fluid from thetop of the separation vessel or collecting particles that sink in thefluid from the bottom of the separation vessel.

In an embodiment, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; chilling the lean meat-containingmaterial so that the fat becomes rigid and friable while the lean meatis flexible; reducing the chilled lean meat-containing material intoparticles that have a majority of lean meat and particles that have amajority of fat; preparing a make-up fluid comprising water by adjustingpH from 4.0 to 5.5, adding nanobubbles, and adding chlorine to a levelof 3 ppm to 50 ppm; combining the particles with the fluid; transferringthe fluid and particles through an elongated separation vessel alignedhorizontally; and collecting particles that float in the fluid from thetop of the separation vessel or collecting particles that sink in thefluid from the bottom of the separation vessel.

In an embodiment, a method for separating fat particles from leanparticles, comprises providing beef pieces, wherein the beef piecescomprise fat and lean; lowering the temperature of the diced beefpieces, wherein the fat is reduced to a first temperature at which thefat is friable while simultaneously achieving a second temperature forthe lean at which the lean is flexible; crushing the chilled beef piecesto liberate the fat without fracturing lean and creating smaller fatparticles and lean particles which are larger than the fat particles;preparing a make-up fluid comprising water by adjusting pH from 4.0 to5.5, creating nanobubbles in the fluid, and adding chlorine to a levelof 3 ppm to 50 ppm; combining the fat particles and the lean particleswith the fluid to provide a mixture; transferring the mixture through anelongated separation vessel aligned horizontally; and collectingparticles that float in the fluid from the top of the separation vesselor collecting particles that sink in the fluid from the bottom of theseparation vessel.

In an embodiment, a method for reducing pathogen populations such as E.Coli 0157:H7 that may be present on the surface of meat pieces comprisesproviding meat pieces comprising lean meat and fat; chilling the meatpieces; preparing a make-up fluid comprising water by adjusting pH from4.0 to 5.5, by mixing the fluid with a measured quantity of carbondioxide gas then transferring the fluid through a sealed, modifiedconduit at such a rate and pressure causing cavitation to createnanobubbles in the fluid, and adding chlorine to a level of 3 ppm to 50ppm; immersing the meat pieces in the make-up fluid with gentleagitation to ensure all meat piece surfaces are exposed to the fluid,wherein the make-up fluid includes water and one or more microbiocidalagents selected from hypochlorous acid, hydrochloric acid, bromine,fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid,acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorinedioxide, acidified sodium chlorite, a chlorine compound, a chlorinecompound and water, an aqueous alkaline solution of sodium hydroxide orcalcium hydroxide or any other suitable alkaline solution or acid, orwater with carbon dioxide; removing the meat pieces from the make-upfluid in a manner that results in no more than 0.5% added water to themeat pieces.

In an embodiment, a method for reducing pathogen populations such as E.Coli 0157:H7; other STEC’s (Shiga toxin-producing E. Coli) andsalmonella that may be present on the surface of beef carcassesfollowing animal slaughter, prior to chilling and carcass disassembly;the method comprising providing freshly slaughtered beef carcassessuspended from a meat rail; providing a cabinet arranged to open andenclose around a suspended beef carcass; providing a series of fluidjets arranged around the inner walls of the cabinet and pointing inward;preparing a make-up fluid comprising water by adjusting pH from 4.0 to5.5, by mixing the fluid with a measured quantity of carbon dioxide gasthen transferring the fluid through a sealed, modified conduit at such arate and pressure to cause cavitation and thereby generate nanobubblesin the fluid, and adding chlorine to a level of 3 ppm to 50 ppm;enclosing each carcass in the cabinet while still suspended from a meatrail; processing the carcass by transferring the make-up fluid underelevated pressure through the jets arranged inside the cabinet to directthe pressurized fluid onto the surface of the carcass, wherein thepressure of the fluid is sufficient to remove fecal matter,micro-organisms and all undesirable matter from the carcass surface,wherein the make-up fluid includes water and one or more microbiocidalagents selected from hypochlorous acid, hydrochloric acid, bromine,fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid,acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorinedioxide, acidified sodium chlorite, a chlorine compound, a chlorinecompound and water, an aqueous alkaline solution of sodium hydroxide orcalcium hydroxide or any other suitable alkaline solution or acid, orwater with carbon dioxide; following thorough processing within thecabinet, opening the cabinet to allow removal of the carcass andtransfer of the carcass to a chiller; disposing of the fluid oralternatively collecting the fluid after use then recycling thereclaimed fluid after removing all solids and pasteurizing the fluid byfirstly elevating the fluid temperature to greater than 160° F. followedby chilling the fluid to a temperature below 160° F. prior to reuse inthe make-up fluid or pressurizing the fluid to a pressure greater than80,000 psi.

In some embodiments, a method for separating lean meat from leanmeat-containing material comprises reducing meat into particles; coolingthe particles; after cooling, crushing the particles to break apart fatfrom the particles; mixing the particles and fat with a fluid spun intoa vortex; transporting the mixture through a manifold and removingparticles that sink from the bottom of the manifold, and transportingremaining mixture to a settling vessel; and transporting the particlesthat sink to a decanter centrifuge.

In some embodiments, the fluid is an aqueous fluid comprising water, amicrobiocidal agent, and nanobubbles having a size of less than 100 nm.In some embodiments, the pathogen deactivating microbiocidal agent isdissolved in the water, and is not contained in the nanobubbles.

In some embodiments, the microbiocidal agents include one or more ofhypochlorous acid, hydrochloric acid, bromine, fluorine, any halogen,sulphuric acid, lactic acid, citric acid, acetic acid, ozone, carbonicacid, carbon dioxide, chlorine, chlorine dioxide, acidified sodiumchlorite, a chlorine compound, a chlorine compound and water, an aqueousalkaline solution of sodium hydroxide or calcium hydroxide or any othersuitable alkaline solution or acid, or water with carbon dioxide.

In some embodiments, the method further comprises, in the settlingvessel, individually separating fluid, fat and connective tissue.

In some embodiments, the method further comprises rendering the fat intoa liquid by heating, and centrifugally spinning the liquid toindividually separate liquid beef tallow, water, and beef solids.

In some embodiments, the method further comprises combining theparticles that sink with fluid and then centrifugally spinning the fluidand particles in decanter centrifuge to separate lean from the fluid.

In some embodiments, the method further comprises spinning an innerscroll of the centrifuge at a higher rpm than an outer bowl of acentrifuge, and expelling lean beef particles at one end of thecentrifuge, while expelling fluid and suspended or floating matter at anopposite end of the centrifuge.

In some embodiments, the scroll has left hand and right hand flights.

In some embodiments, in the vortex mixing step, the ratio of fluid tosolids, including particles and fat, is at least 8 parts fluid to 1 partsolids by weight or volume.

In some embodiments, the decanter centrifuge separates lean from thefluid and a separation time from mixing the fluid in a vortex vessel toseparating the fluid from the lean in the decanter centrifuge is lessthan 3 minutes, or less than 90 seconds.

In some embodiments, the step of mixing the particles and fat with afluid spun into a vortex further comprises measuring a weight to controla depth of the fluid/solids suspension.

In some embodiments, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; before reducing the leanmeat-containing material into particles, chilling the leanmeat-containing material while avoiding completely freezing the leanmeat; while the fat is rigidly frozen and is friable but lean meat isnot frozen rigidly and remains flexible; reducing the leanmeat-containing material into particles, wherein the particles includeparticles that have a majority of lean meat and particles that have amajority of fat; combining the particles with a fluid, wherein the fluidwith or without nanobubbles includes water and one or more microbiocidalagents selected from hypochlorous acid, hydrochloric acid, bromine,fluorine, any halogen, sulphuric acid, lactic acid, citric acid, aceticacid, ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide,acidified sodium chlorite, a chlorine compound, a chlorine compound andwater, an aqueous alkaline solution of sodium hydroxide or calciumhydroxide or any other suitable alkaline solution or acid, or water withcarbon dioxide; introducing the particles and the fluid into acentrifuge after separating a majority of the fat particles; in thecentrifuge, separating a first stream comprising the particles that havea majority of lean meat and a second stream comprising the fluid with aquantity of fat particles; separating the fat particles from the fluidand sanitizing the fluid and recycling the sanitized fluid; and treatingthe first stream comprising the particles that have a majority of leanmeat to reduce pathogens via a method that does not result in raisingthe temperature above 109.degree. F.

In some embodiments, a method for separating lean meat from leanmeat-containing material comprises providing lean meat-containingmaterial having lean meat and fat; before reducing the leanmeat-containing material into particles, chilling the leanmeat-containing material while avoiding freezing the surface of the leanmeat while the surface of the lean meat is non-frozen; reducing the leanmeat-containing material into particles, wherein the particles includeparticles that have a majority of lean meat and particles that have amajority of fat; combining the particles with a first fluid, wherein thefirst fluid includes water and gas nanobubbles; introducing theparticles and the first fluid into a centrifuge after separating amajority of the fat particles; in the centrifuge, separating a firststream comprising the particles that have a majority of lean meat and asecond stream comprising some fat particles and the first fluid;sanitizing the first fluid and recycling the sanitized first fluid; andtreating with a second fluid containing nanobubbles, the first streamcomprising the particles that have a majority of lean meat to reducepathogens via a method that does not result in raising the temperatureabove 44 degree. F.

In some embodiments, a method for separating meat components comprisescombining fat solids and lean meat solids with a fluid comprising waterand removing the majority of fat particles; after separating themajority of the fat solids centrifugally spinning the fluid bycentrifuge; individually separating the lean meat solids and the fluidwith some fat particles, wherein the lean meat solids, and the fluidwith some fat solids are separated in the same centrifuge; controllingthe temperature of the lean meat solids before separating; andcontrolling the temperature of separated fluid, and dividing the fatparticles into a first stream of beef tallow and a second streamcomprising substantially connective tissue.

In some embodiments, a method for separating fat particles from leanparticles comprises providing diced beef pieces, wherein the diced beefpieces comprise fat and lean; lowering the temperature of the diced beefpieces to a first reduced temperature for the fat at which the fat isfriable while simultaneously achieving a second reduced temperature forthe lean at which the lean is flexible; crushing the beef pieces toliberate the fat without fracturing lean and creating fat particles andlean particles; combining the fat particles and the lean particles witha fluid containing gas nanobubbles to provide a mixture; introducing themixture to an inlet of a chamber, wherein the chamber has an upperoutlet and a lower outlet; allowing particles less dense than the fluidto be carried out from the chamber through the upper outlet with fluid;allowing the particles more dense than the fluid to be carried out fromthe chamber through the lower outlet with fluid; transferring the fluidwith particles from the upper outlet to a separator wherein theparticles are separated from the fluid and transferring the fluid withparticles from the lower outlet to a centrifuge wherein the particlesare separated from the fluid.

In some embodiments, a method for separating fat from beef comprisescombining beef provided as small pieces with a fluid with or withoutnanobubbles comprising one or more microbiocidal agents selected fromhypochlorous acid, hydrochloric acid, bromine, fluorine, any halogen,sulphuric acid, lactic acid, citric acid, acetic acid, ozone, carbonicacid, carbon dioxide, chlorine, chlorine dioxide, acidified sodiumchlorite, a chlorine compound, a chlorine compound and water, an aqueousalkaline solution of sodium hydroxide or calcium hydroxide or any othersuitable alkaline solution or acid, or water with carbon dioxide, in aseparation manifold and creating turbulence in the manifold with thesmall beef pieces and the fluid allowing beef components comprisingpredominantly fat to rise to the top of the fluid in the manifold andbeef components comprising predominantly lean beef to settle to thebottom of the fluid in the manifold; removing the beef componentscomprising predominantly fat from the fluid; and transferring the beefcomponents comprising predominantly lean beef with fluid to acentrifuge.

In some embodiments, a method of reducing the fat content of a materialcomprises combining a material comprising a separable fat component witha fluid comprising one or more microbiocidal agents selected fromhypochlorous acid, hydrochloric acid, bromine, fluorine, any halogen,sulphuric acid, lactic acid, citric acid, acetic acid, ozone, carbonicacid, carbon dioxide, chlorine, chlorine dioxide, acidified sodiumchlorite, a chlorine compound, a chlorine compound and water, an aqueousalkaline solution of sodium hydroxide or calcium hydroxide or any othersuitable alkaline solution or acid, or water with carbon dioxide, withor without nanobubbles, wherein the density of the fluid is greater thanthe density of the fat component of the material; allowing the fatcomponent from the material to separate from the material and tostratify forming a first stratum in the fluid, thereby leaving a reducedfat component of the material; allowing the reduced fat component tostratify forming a second stratum in the fluid; and collecting thesecond stratum comprising reduced fat component.

In some embodiments, a method for separating fat from a materialcontaining fat comprises combining a material with a fluid, with orwithout nanobubbles, comprising one or more microbiocidal agentsselected from hypochlorous acid, hydrochloric acid, bromine, fluorine,any halogen, sulphuric acid, lactic acid, citric acid, acetic acid,ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide,acidified sodium chlorite, a chlorine compound, a chlorine compound andwater, an aqueous alkaline solution of sodium hydroxide or calciumhydroxide or any other suitable alkaline solution or acid, or water withcarbon dioxide, wherein the material comprises components that comprisepredominantly fat and components that comprise predominantly lean beef;transferring the material and fluid through a conduit, wherein theconduit comprises more than one outlet located along the length and at alower section of the conduit; allowing the components that comprisepredominantly fat to rise in the fluid as the fluid and material aretransferred through the conduit; and removing the components thatcomprise predominantly lean beef that settle to the bottom of theconduit from at least one outlet at the lower section of the conduit asthe fluid and material are transferred through the conduit, whereincomponents that are removed from the more than one outlet become higherin fat and connective tissue as the fluid progresses through theconduit.

In some embodiments, a method for separating meat components comprises(a) centrifugally spinning a mixture of meat components, a fluid, withor without nanobubbles, including one or more microbiocidal agentsselected from hypochlorous acid, hydrochloric acid, bromine, fluorine,any halogen, sulphuric acid, lactic acid, citric acid, acetic acid,ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide,acidified sodium chlorite, a chlorine compound, a chlorine compound andwater, an aqueous alkaline solution of sodium hydroxide or calciumhydroxide or any other suitable alkaline solution or acid, or water withcarbon dioxide, or water with nanobubbles, within a centrifuge toseparate meat components in concentric zones according to density,wherein denser components accumulate farther away from the axis ofrotation and less dense components accumulate closer to the axis ofrotation; and (b) transferring denser components towards a firstcone-shaped section of the centrifuge via a first screw action andtransferring less dense components towards a second cone-shaped sectionof the centrifuge via a second screw action, wherein gas can accumulateat zones in the proximity of the cone-shaped sections so as to impedethe fluid from exiting with the meat components.

In some embodiments, a method for separating fat comprises (a) combiningparticles comprising fat and lean meat or both fat and lean meat with afluid; (b) introducing the particles and the fluid into an enclosedseparator having one or more inclined or vertical surfaces; (c)separating particles at different elevations of the separator, whereinthe particles having a density greater than the fluid will collect at alower elevation, and the particles that have a density less than thefluid will collect at a relatively higher elevation; and (d) reducingthe size of the particles that have a density less than the fluid, andseparating lean meat from solid material via a centrifuge.

In some embodiments, a separator manifold comprises (a) a first enclosedconduit disposed at an incline or perpendicular to the manifold; and (b)a second enclosed conduit disposed at an incline or perpendicular to themanifold wherein a lower side of the manifold is joined via a port to anend of the second conduit to allow connective tissue material thatsettles to the lower side of the manifold to be transferred into thesecond conduit.

In some embodiments, a method for producing treated meat having apredetermined proportion of water comprises calculating changes of watercontent in meat during processing of the meat; placing meat in a vessel;introducing at an elevated pressure, a fluid, with or withoutnanobubbles, comprising an amount of water containing one or moremicrobiocidal agents selected from hypochlorous acid, hydrochloric acid,bromine, fluorine, any halogen, sulphuric acid, lactic acid, citricacid, acetic acid, ozone, carbonic acid, carbon dioxide, chlorine,chlorine dioxide, acidified sodium chlorite, a chlorine compound, achlorine compound and water, an aqueous alkaline solution of sodiumhydroxide or calcium hydroxide or any other suitable alkaline solutionor acid, or water with carbon dioxide, or having a pH below 5 into thevessel and in contact with-the surfaces of the meat; providingturbulence in the vessel to expose surfaces of meat to the fluid:wherein said amount of water is a calculated amount of water that islost during processing to result in a predetermined proportion of waterin the meat; and packaging the meat containing a predeterminedproportion of water in a container.

In some embodiments, a method for producing treated meat having apredetermined proportion of water in a container comprises determining aproportion of water suitable for a packaged meat; placing meat in avessel; introducing a bactericide and added water into the vessel,wherein the added water exceeds the predetermined proportion of watersuitable for packaged meat; calculating an amount of water that is to beremoved in a centrifuge; transferring the meat into a centrifuge andremoving water in excess of the predetermined proportion of water inmeat to produce treated meat having the predetermined proportion ofwater suitable for packaged meat; and packaging the meat containing apredetermined amount of water.

In some embodiments, a method of processing perishable productscomprises sealing a perishable product in an enclosure; calculating anamount of water to be removed from the perishable product; andtransferring the perishable products with an amount of water into acentrifuge to remove said amount of water calculated to be the amount ofwater that is to be removed to result in a predetermined amount of waterin the product when the product is packaged.

In some embodiments, a method for separating beef comprises reducingbeef into small beef components; combining the beef components with aliquid in a vessel, wherein the liquid is a blend of carbon dioxide andwater or chlorine or chlorine compound and water, wherein the pH of theliquid is reduced; mixing the beef and liquid in the vessel; allowingbeef components comprising predominantly fat to rise to the top of theliquid and beef components comprising predominantly lean beef to settleto the bottom of the liquid; removing the beef components comprisingpredominantly fat from the liquid; and removing the beef componentscomprising predominantly lean beef from the liquid.

In some embodiments, a method for separating fat from a materialcomprises reducing a material to smaller material pieces, wherein thematerial pieces include components comprising predominantly fat andcomponents comprising predominantly lean beef; adjusting the temperatureof the material pieces to a range from about 24.degree. F. (-4.4.degree.C.) to about 110.degree. F. (43.3.degree. C.); combining the materialpieces with a liquid in a vessel, wherein the density of the liquid isgreater than or equal to the density of the components comprisingpredominantly fat and less than or equal to the density of thecomponents comprising predominantly lean beef, wherein the liquid, withor without nanobubbles, includes one or more microbiocidal agentsselected from hypochlorous acid, hydrochloric acid, bromine, fluorine,any halogen, sulphuric acid, lactic acid, citric acid, acetic acid,ozone, carbonic acid, carbon dioxide, chlorine, chlorine dioxide,acidified sodium chlorite, a chlorine compound, a chlorine compound andwater, an aqueous alkaline solution of sodium hydroxide or calciumhydroxide or any other suitable alkaline solution or acid, or water withcarbon dioxide, wherein the pH of the liquid is reduced; allowing thecomponents comprising predominantly fat to rise in the liquid forming afirst stratum in the liquid; allowing the components comprisingpredominantly lean beef to settle in the liquid forming a second stratumin the liquid; and collecting the second stratum comprising componentscomprising predominantly lean beef.

While the preferred embodiment of the invention has been illustrated anddescribed, it will be appreciated that various changes can be madetherein without departing from the spirit and scope of the invention.

1-12. (canceled)
 13. A method for reducing pathogen populations such asE. Coli 0157:H7 that may be present on the surface of meat piecescomprising: providing meat pieces comprising lean meat and fat; chillingthe meat pieces; preparing a make-up fluid comprising water by adjustingpH from 4.0 to 5.5, by mixing the fluid with a measured quantity ofcarbon dioxide gas then transferring the fluid through a sealed,modified conduit at such a rate and pressure causing cavitation tocreate nanobubbles in the fluid, and adding chlorine to a level of 3 ppmto 50 ppm; immersing the meat pieces in the make-up fluid with gentleagitation to ensure all meat piece surfaces are exposed to the fluid,wherein the make-up fluid includes water and one or more microbiocidalagents selected from hypochlorous acid, hydrochloric acid, bromine,fluorine, halogen, chlorine, sulphuric acid, lactic acid, citric acid,acetic acid, ozone, carbonic acid, carbon dioxide, chlorine, chlorinedioxide, acidified sodium chlorite, a chlorine compound, a chlorinecompound and water, an aqueous alkaline solution of sodium hydroxide orcalcium hydroxide or any other suitable alkaline solution or acid, orwater with carbon dioxide; removing the meat pieces from the make-upfluid in a manner that results in no more than 0.5% added water to themeat pieces.
 14. A method for reducing pathogen populations such as E.Coli 0157:H7; other STEC’s (Shiga toxin-producing E. Coli) andsalmonella that may be present on the surface of beef carcassesfollowing animal slaughter, prior to chilling and carcass disassembly;providing freshly slaughtered beef carcasses suspended from a meat rail;providing a cabinet arranged to open and enclose around a suspended beefcarcass; providing a series of fluid jets arranged around the innerwalls of the cabinet and pointing inward; preparing a make-up fluidcomprising water by adjusting pH from 4.0 to 5.5, by mixing the fluidwith a measured quantity of carbon dioxide gas then transferring thefluid through a sealed, modified conduit at such a rate and pressure tocause cavitation and thereby generate nanobubbles in the fluid, andadding chlorine to a level of 3 ppm to 50 ppm; enclosing each carcass inthe cabinet while still suspended from a meat rail; processing thecarcass by transferring the make-up fluid under elevated pressurethrough the jets arranged inside the cabinet to direct the pressurizedfluid onto the surface of the carcass, wherein the pressure of the fluidis sufficient to remove fecal matter, micro-organisms and allundesirable matter from the carcass surface, wherein the make-up fluidincludes water and one or more microbiocidal agents selected fromhypochlorous acid, hydrochloric acid, bromine, fluorine, halogen,chlorine, sulphuric acid, lactic acid, citric acid, acetic acid, ozone,carbonic acid, carbon dioxide, chlorine, chlorine dioxide, acidifiedsodium chlorite, a chlorine compound, a chlorine compound and water, anaqueous alkaline solution of sodium hydroxide or calcium hydroxide orany other suitable alkaline solution or acid, or water with carbondioxide; following thorough processing within the cabinet, opening thecabinet to allow removal of the carcass and transfer of the carcass to achiller; disposing of the fluid or alternatively collecting the fluidafter use then recycling the reclaimed fluid after removing all solidsand pasteurizing the fluid by firstly elevating the fluid temperature togreater than 160° F. followed by chilling the fluid to a temperaturebelow 160° F. prior to reuse in the make-up fluid or pressurizing thefluid to a pressure greater than 80,000 psi.